12 lb Turkey
1 c Onion; chopped
2 c Celery; chopped
1/4 c Butter
5 c Cornbread crumbs
12 sl Day-old white bread; cubed
1 tb Ground sage
6 Eggs
Salt and pepper
4 c Broth from turkey (up to
-4-1/2)
Roast turkey at 325 degrees for 3 1/2 to 4 1/2 hours to internal
temperature of 180 degrees, adding 1 gallon of water to pan to encourage
broth. Remove turkey and set aside, straining all broth and reserving.
Saute onion and celery in the butter and add to cornbread, white bread,
sage, eggs, salt and pepper. Pour broth over the mixture until it is no
longer dry but holds when pressed together. Pour into greased 9×13 inch
baking pan and bake at 350 degrees for 45 minutes. Serves 12-16.
Yields
12 Servings